When Daniel Bruce opened the wine-focused Meritage at the Boston Harbor Hotel in 2002, he took a different approach to menu structure. Rather than divide items into appetizers and entrées, he uses six wine-based categories into which the various dishes fall. A plate of cod, for example, might fall under the “light white” heading, while ostrich is listed under “spicy reds.” Bruce recently spoke about his menu development process. How did this idea of pairing food to ...
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